Salad with seaweed, ginger and carrots

2 servings

30 minutes

This exquisite Japanese salad is a harmony of freshness and umami. Chuka salad with crunchy carrots and refreshing cucumber intertwines with the spiciness of pickled ginger, creating a vibrant flavor accent. The dressing made from rice vinegar, honey, and lime juice adds a light sweet-sour note to the dish, while crunchy peanuts and aromatic sesame complete the flavor palette. This dish is not only nutritious but also perfectly complements a Japanese lunch or dinner. Legend has it that chuka seaweed became popular due to its rich taste and abundance of nutrients. The salad works well as a standalone dish or as a side for sushi and rolls, and its balanced flavor is a true celebration for gourmets.

Energy value per serving

• Calories: 377.3
• Proteins: 10.9g
• Fats: 27.2g
• Carbohydrates: 24.1g

Ingredients

• Chuka salad: 50 g
• Pickled ginger: 20 g
• Carrot: 2 pc
• Rice vinegar: 1 tbsp
• Honey: 1 tbsp
• English cucumbers: 0.5 pc
• Peanut: 50 g
• Lime juice: 2 tsp
• Sesame: 2 tbsp
• Refined oil: 1 tbsp
• Salt: to taste
• Coriander: to taste

Cooking steps

1. Grate the ginger, and chop the carrot and cucumber.

   Required ingredients:

   • Pickled ginger: 20 g
   • Carrot: 2 pieces
   • English cucumbers: 0.5 piece

2. Mix all the ingredients

   Required ingredients:

   • Chuka salad: 50 g
   • Rice vinegar: 1 tablespoon
   • Honey: 1 tablespoon
   • Peanut: 50 g
   • Lime juice: 2 teaspoons
   • Sesame: 2 tablespoons
   • Refined oil: 1 tablespoon
   • Salt:  to taste
   • Coriander:  to taste